I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and produce..so fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

The Monday rush is over! Wanted to make a vegetarian dish tonight to give my body a break. I could eat like a vegetarian every day ( with the exception of eggs) and not miss the meat. Its nice to give the body a break, it reduces inflammation and really allows your digestive system to regulate… Well any whoo..I used my Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making my Turkey Vegetable Soup…So I cooked down the tomatoes first with onions and garlic, italian seasoning , salt and pepper for about 10 mins. and then threw it into the food processor and gave it a good whirl. I let it sit there for a bit while I chopped up zucchini, squash, mushrooms, onions, garlic, and carrots. I cut some corners by cooking the spaghetti squash in the microwave, sliced in half and face down with a 1/2 cup of water. Nuked it for about 12 -15 minutes. When done removed the water and scooped out the squash int o the baking dish I used to cook it in. While it was cooking, I cooked the vegetable mixture that I chopped up and added in some Italian seasoning, salt and pepper, and 1 tsp red pepper flakes. I also had a bag of Soy crumbles on hand that I added to the mix.Cooked on the stove top for about 8 min. Then I poured on the tomato sauce I made in the food processor. Added it to the top of the spaghetti squash in the baking dish and topped with 2% Mozzarella cheese. Baked for 20 min at 375…Very good and filling with all the vegetables! I just love clean and fresh eating! It makes awesome leftovers too 🙂

Love making these turkey burgers because everyone in my family enjoys them..I always add a little pizazz to me and my husbands though! The kiddies get the All- American cheese turkey burger and “orange fries”..I mean why tell them they are Sweet Potato fries..they would never touch them! Well maybe Ronnie, he will eat ANYTHING!

Mushrooms and Onions= placed 1 container sliced mushrooms and 1 small onion sliced…1 tsp nutmeg,1 tsp thyme, 1tsp fennel seeds, olive oil salt and pepper..Can be done on the stove top or place in a aluminum foil packet~ Cook 10-15 min..Try some of the left over shrooms on my recipe for Poached Open Face Eggwich in the morning for breakfast..or dinner

Serve with toasted whole Wheat buns and a slice of low fat Swiss cheese…And of course “orange fries” 🙂 Spice them up with paprika, oregano, salt and pepper and 1 tsp cayenne pepper for mommy and daddy!

Used my leftover Pulled Chicken Chile and made a Pizza! Just used BBQ sauce as a base and then strained the Chili, topped with chopped red onions, carrots and tomatoes..And of course low fat cheddar cheese! So good!

In a large soup pot or sauce pan, add 2 than olive oil heat and add onion and garlic till onions clear. Add parsley,Italian seasoning, celery,carrots and cook for about 5-7 min. Season with salt and pepper. Pour in chicken broth and water. Add bay leaf. Add chicken. Bring to boil and then simmer on low for about 45 minutes,until carrots soft. Add noodles and cook till done. ( I add 1/2 tbsp of red pepper flakes) remove bay leaf! You can add more water too after tasting if needs it!